Grilled Beet Baba Ghanoush

 

Ingredients:

• Olive oil (for grill and drizzling)
• 2 pounds red beets (about 4 large)
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• ½ garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals leftover from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.

2. Halve beets; scoop the flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.

3. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

4. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

https://www.bonappetit.com/recipe/grilled-beet-baba-ghanoush

Spicy Kimchi Slaw

 

Ingredients:

• 8 scallions
• ½ cup kimchi, plus 1 Tbsp. juice from jar
• 2 Tbsp. seasoned rice vinegar
• 1 Tbsp. Sriracha
• 2 tsp. fish sauce
• 2 tsp. toasted sesame oil
• ¼ cup vegetable oil
• 1 small head of Napa cabbage
• 1 6" piece daikon, peeled, cut into matchsticks
• 2 cups store-bought shredded carrots
• Kosher salt
• Toasted sesame seeds and cilantro with tender stems (for serving)

Preparation:

1. Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With the motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
2. Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice the core crosswise until you have about 6 cups; reserve the remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.

https://www.bonappetit.com/recipe/spicy-kimchi-slaw

 

Basic Pesto

 

Ingredients:

• 2 cups fresh basil leaves (no stems)
• 2 tablespoons pine nuts or walnuts
• 2 large cloves of garlic
• ½ cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese

Preparation:

1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

https://cooking.nytimes.com/recipes/2653-basic-pesto